Kale Paneer

An adaption of the traditional saag paneer, kale makes a nice
change with plenty of texture and flavour. Those who make their own
saag paneer will tell you that the homemade version is far tastier
than the wet and soggy one often served in restaurants. The
restaurant version are often made with canned spinach and taste as
nice as it sounds. (The worse saag paneer I ever had was made with
processed sliced cheese instead of paneer and the business still
insisted it was the real thing.)

Portions: 4 to 6 Portions

Preparation: 10 Minutes

Cooking: 10 Minutes

Ingredients

Ingredients

400g Kale, trimmed and finely shredded

75g ghee

200g paneer, cut into 2cm cubes

1 small onion, finely chopped

3 garlic cloves, crushed

3cm piece of ginger, peeled and grated or finely chopped

1 tsp ground turmeric

2 tsp ground garam masala

2 small green chillies, finely chopped

maldon salt or similar salt

Method

Bring a large saucepan of lightly salted water to the
boil, add the kale and boil for 2-3 minutes, so just tender.
Drain and refresh in plenty of cold water. Press down on to
remove excess water. Set aside. This stage can be done a day in
advance cover and refrigerate until ready to use.

Heat the ghee in a large frying pan over a moderate high
heat. Fry the paneer in the ghee until golden, remove from pan
and set aside.

Add the onion to the pan and sauté until soft and
transparent. Stir in the garlic, ginger, chilli and spices for
30 seconds. Stir in the pre-cooked kale and fry so that it is
tender and well coated in the spices. Return the paneer to the
pan and cook briefly until heated through.